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Pork Tortilla Casserole

I had some pork left over from the Pioneer Woman’s Shredded Pork. I also has some tortillas chips that were a little stale. I decided to use both to put together a casserole for dinner. I took the idea of a King Ranch Chicken Casserole but used chips instead of tortillas and pork instead chicken.We all really liked it. It was a good way to use up the pork and chips. All three kids had seconds which is a sure sign that it was a hit with them.

Pork Tortilla Casserole

1 can cream of chicken soup

1 can cream of mushroom soup

2 cups chicken broth

1 can rotel tomatoes (I used the mild ones)

4 or so cups tortilla chips (it was about a third of a bag)

4 cups cooked shredded chicken or pork

2 cups shredded cheddar cheese

Mix together soups, broth, and tomatoes until combined. Grease a 9×13 pan. Place a layer of chips in the bottom on the pan. Layer 1/2 of meat on top of the chips and pour 1/2 of the both mixture over top. Sprinkle with 1/2 of the cheese. Repeat layers. Bake at 350 degrees for about 45 minutes or until bubbly and done.

Comments

Lynn, I just wanted to let you know that I love your blog. I want to rush out and try every recipe that you blog about, and I love how doable they all seem. Anyway, can’t wait to first make the pork and then use the leftovers to make this yummy casserole.

My husband and I made this last week. It was SO good! This is a new favorite for us. However I did not see the need for the 2 cups of chicken broth. I only added 1/2 a cup and still felt it was too much. It seems that the cream soups seem much “runnier” than they did even a few years ago and maybe that accounts for the difference. Anyway, thanks for the recipe!

About Lynn

I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [Read More]